Food safety checklist for Farm Fresh Eggs


1.Egg collection

·Eggs are collected or picked two to three times a day.

·Discard eggs with broken or cracked shells.

 

2.Egg cleaning

· Wash hands with soap and warm water before and after cleaning eggs.

· Use fine sandpaper, a brush or emery cloth in cleaning the shells by dry cleaning method.

· Using rags or sponges to scrub the eggs is not allowed.

· It must meet water and egg temperature requirements if wet cleaned.

· Afterwards spray-rinsed with a sanitizing agent.

· Eggs are dry. If shell gets wet, bacteria can pass through the shell.

 

3.Clean chicken house

  • The chicken house must be dry and clean. Floor litter is in good condition.
  • Feed is stored to prevent contamination.
  • Feeding and watering equipment cleaned in a sink other than the kitchen sink.
  • Nests are cleaned once a week and nesting materials are replaced.
  • A perch is mounted away from the nest to allow birds to sleep.
  • Place a wire-mesh box under the perch to collect feces.
  • There is a plan to control Salmonella carriers such as rodents, flies, beetles, wild birds and cats.

4.Candling

·Look for defects inside the shell by holding the egg up to a bright light by the egg producer or by the purchaser.

  • Discard eggs with abnormal shape, spots, cracks or other irregularities.

5.Grading

  • Clean, well-shaped with no evidence of defects after candling eggs.
  • It is quality standard if less than 15 days old.
  • After 15 days without temperature and humidity control, the quality decreases to Grade A.
  • After 30 days, egg quality decreases to Grade B. Eggs older than 30 days cannot be sold.

6.Sizing

· Weight of one dozen eggs determines the size. Jumbo size is 30 oz, Extra large is 27 oz, Large is 24 oz, Medium is 21 oz and small is 18 oz.

 

7. Egg packaging and labeling

·Fiber egg cartons can be reused if they are clean. You can remove prior packing information from the label.

·Label eggs cartons or flat cases with:

·Grade and size of the eggs

·Name, address and zip code of the egg producer or seller

·A package date. (Freshness date not to exceed 30 days from the date of packaging.)

·Safe handling instructions:

8. Egg storage

·Refrigerate eggs at 45 degrees or less after grading.

·Keep eggs in the carton. Store in the coldest part of your refrigerator away from fresh fruits and vegetables.

Preparation

·Eggs have a shelf life of four to five weeks from pack date. So make sure to check carton's pack date.

·Do not use if shell is cracked when you inspect eggs. Throw away if you see any defects. Crack eggs into bowl before using.

·A blood spot is a ruptured blood vessel which happens during the yolk formation. You can remove the spot with a spoon and are safe to eat.

·Wash hands, utensils and equipment with hot, soapy water after contact with eggs.

·Never eat raw eggs. Outbreaks for Salmonella illnesses have been associated with under cooked egg whites and yolks.

·To avoid illness, cook eggs until yolks are firm.

·Throw away raw or cooked eggs left at room temperature for more than two hours.